Monkey Bread

Once you start eating Monkey Bread, it's really hard to stop! This pull-apart bread is soaked in cinnamon, sugar, and butter and couldn't be easier to make.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 176kcal

Author Meggan Hill

Ingredients

For the Monkey Bread:

1 1/3 cups granulated sugar divided
2 teaspoons ground cinnamon divided
4 (7.5 ounce) cans refrigerated biscuits (see notes)
1/2 cup butter (1 stick)
1 teaspoon vanilla extract

For the glaze:

2 cups powdered sugar
3 tablespoons water
1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Coat a Bundt pan generously with vegetable shortening or nonstick spray.
Whisk 2/3 cup sugar and 1 teaspoon cinnamon in a small bowl. Cut biscuit dough into quarters. Drop the dough pieces into the sugar and cinnamon mixture in batches, tossing to coat. Transfer to prepared pan.
In a small saucepan, combine remaining 2/3 cup sugar and 1 teaspoon cinnamon with butter and vanilla. Bring to a boil and pour evenly over the dough.
Bake 50 minutes to 1 hour. Cool about 10 minutes in the pan, turning out onto a serving plate while the bread is still warm. Loosen around the edges of the pan with a plastic knife if necessary to help dislodge the bread.
Meanwhile, whisk together powdered sugar, water, and vanilla until smooth. Drizzle over the bread and serve warm.
To reheat the bread from room temperature, warm in a 350°F oven for 5 to 10 minutes.

Notes

The 4 tubes of 7.5 ounce biscuits are sold in a shrink-wrapped 4-pack. Both "original" and "buttermilk" varieties are delicious in this recipe!

Nutrition